Among the different types of CO_(2)capture technologies for post-combustion,sorption CO_(2)capture technology with carbon-based sorbents have been extensively explored with the purpose of enhancing their sorption perf...Among the different types of CO_(2)capture technologies for post-combustion,sorption CO_(2)capture technology with carbon-based sorbents have been extensively explored with the purpose of enhancing their sorption perfor-mance by doping hetero elements due to the rapid reaction kinetics and low costs.Herein,sorption capacity and selectivity for CO_(2)and N 2 on carbon-based sorbents doped with elements such as nitrogen,sulfur,phosphorus,and boron,are evaluated and compared using the grand canonical Monte Carlo(GCMC)method,the universal force field(UFF),and transferable potentials for phase equilibria(TraPPE).The sorption capacities of N-doped porous carbons(PCs)at 50℃were 76.1%,70.7%,50.6%,and 35.7%higher than those of pure PCs,S-doped PCs,P-doped PCs,and B-doped PCs,respectively.Its sorption selectivity at 50℃was approximately 14.0,nearly twice that of pure PCs or other hetero-element-doped PCs.The N-doped PCs showed the largest sorption heat at 50℃among all the PCs,approximately 20.6 kJ·mol^(−1),which was 9.7%−25.5%higher than that of the pure PCs under post-combustion conditions.Additionally,with the product purity of 41.7 vol.%−75.9 vol.%for vacuum pressure swing sorption,and 53.4 vol.%−83.6 vol.%for temperature swing sorption,the latter is more suitable for post-combustion conditions than pressure-swing sorption.展开更多
The traditional dry sausage is highly appreciated in China because of its unique flavor characteristics.This study aimed to characterize and compare the flavor profile of traditional dry sausage,inoculated with lactic...The traditional dry sausage is highly appreciated in China because of its unique flavor characteristics.This study aimed to characterize and compare the flavor profile of traditional dry sausage,inoculated with lactic acid bacteria (LAB),including Lactobacillus plantarum MDJ2,Lactobacillus sakei HRB10,Lactobacillus curvatus SYS29,Weissella hellenica HRB6,and Lactococcus lactis HRB0 using headspace solid-phase microextraction gas chromatography-mass spectrometry coupled with electronic nose (E-nose).The control (non-inoculated) sausage presented higher water activity and moisture content compared to the inoculated sausages whereas,the inoculation led to decreased pH values and increased LAB counts during fermentation of dry sausages.Inoculation with LAB increased volatile compound contents and decreased total contents of free amino acids of sausages.E-nose and sensory analysis confirmed that inoculation with LAB,especially W.hellenica HRB6,Lb.sakei HRB10,and Lb.curvatus SYS29 enriched the pleasant odors of dry sausage.Correlation analysis demonstrated that sausages inoculated with W.hellenica HRB6 and Lb.sakei HRB10 showed a correlation with most of the key volatile compounds.In conclusion,W.hellenica HRB6 and Lb.sakei HRB10 are promising starter cultures to enhance the flavor characteristics of dry sausages.展开更多
基金supported by the USTC Research Funds of the Double First-Class Initiative(YD3530002002)the Fundamental Research Funds for the Central Universities(WK2060000043 and WK3530000013)the National Science Foundation of Anhui Province(2208085J26 and 2208085QB36).
基金the National Natural Science Foundation of China for Distinguished Young Scholars(Grant No.:51825602)。
文摘Among the different types of CO_(2)capture technologies for post-combustion,sorption CO_(2)capture technology with carbon-based sorbents have been extensively explored with the purpose of enhancing their sorption perfor-mance by doping hetero elements due to the rapid reaction kinetics and low costs.Herein,sorption capacity and selectivity for CO_(2)and N 2 on carbon-based sorbents doped with elements such as nitrogen,sulfur,phosphorus,and boron,are evaluated and compared using the grand canonical Monte Carlo(GCMC)method,the universal force field(UFF),and transferable potentials for phase equilibria(TraPPE).The sorption capacities of N-doped porous carbons(PCs)at 50℃were 76.1%,70.7%,50.6%,and 35.7%higher than those of pure PCs,S-doped PCs,P-doped PCs,and B-doped PCs,respectively.Its sorption selectivity at 50℃was approximately 14.0,nearly twice that of pure PCs or other hetero-element-doped PCs.The N-doped PCs showed the largest sorption heat at 50℃among all the PCs,approximately 20.6 kJ·mol^(−1),which was 9.7%−25.5%higher than that of the pure PCs under post-combustion conditions.Additionally,with the product purity of 41.7 vol.%−75.9 vol.%for vacuum pressure swing sorption,and 53.4 vol.%−83.6 vol.%for temperature swing sorption,the latter is more suitable for post-combustion conditions than pressure-swing sorption.
基金funded by the National Natural Science Foundation of China(31901660 and 32172232)the Major Science and Technology Projects of Heilongjiang Province(2021ZX12B05)。
文摘The traditional dry sausage is highly appreciated in China because of its unique flavor characteristics.This study aimed to characterize and compare the flavor profile of traditional dry sausage,inoculated with lactic acid bacteria (LAB),including Lactobacillus plantarum MDJ2,Lactobacillus sakei HRB10,Lactobacillus curvatus SYS29,Weissella hellenica HRB6,and Lactococcus lactis HRB0 using headspace solid-phase microextraction gas chromatography-mass spectrometry coupled with electronic nose (E-nose).The control (non-inoculated) sausage presented higher water activity and moisture content compared to the inoculated sausages whereas,the inoculation led to decreased pH values and increased LAB counts during fermentation of dry sausages.Inoculation with LAB increased volatile compound contents and decreased total contents of free amino acids of sausages.E-nose and sensory analysis confirmed that inoculation with LAB,especially W.hellenica HRB6,Lb.sakei HRB10,and Lb.curvatus SYS29 enriched the pleasant odors of dry sausage.Correlation analysis demonstrated that sausages inoculated with W.hellenica HRB6 and Lb.sakei HRB10 showed a correlation with most of the key volatile compounds.In conclusion,W.hellenica HRB6 and Lb.sakei HRB10 are promising starter cultures to enhance the flavor characteristics of dry sausages.
